Let's talk about beans.

Yesterday I promised a two-parter using the bones from the short ribs, but first I think I need to do a brief overview of cooking dry beans. It's simple, but most people don't know how to use them, so here we go:

Step 1. Cut a hole in the box Soak your beans in enough water to cover them by an inch, for no less than 8 and no more than 24 hours. I like to soak them overnight and cook them the next afternoon/evening.

Step 2. Drain and rinse the beans, and place them in a pot with enough water or broth to cover them by an inch. Do not add anything acidic to the beans, it prevents them from softening. You can add tomatoes, vinegar, etc. at the end after they are tender.

Step 3. Add any seasonings you like (that are not acidic) and simmer over medium-low heat for 1-3 hours, or until the beans are tender. Cooking time depends tremendously on your altitude and what type of beans you use, so allow ample time. Don't be afraid of overcooking them; most beans hold up very well to long cooktimes.

If you live at a very high altitude, you may not be able to cook most types of dry beans without a pressure cooker.